IllustrationYukgaejang (Spicy Beef Soup)
A fiery soup where beef pulled along the grain simmers with green onions, gosari, and mung bean sprouts in a chili oil seasoning.
Soups · serves 6
How many servings?
1 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
- 1
Simmer the brisket
Simmer the brisket in water for 70 to 90 minutes, skimming the foam as it rises; then pull the meat apart along the grain and strain the broth.
- 2
Blanch the green onions
Cut the green onions into long pieces, blanch them in boiling water for 1 minute, then drain.
- 3
Season
Toss the beef, green onions, gosari, and taro stems with the gochugaru, chili oil, guk-ganjang, garlic, and sesame oil.
- 4
Simmer
Sauté the seasoned ingredients in the pot for 3 minutes, pour in the broth, and simmer for 30 minutes.
- 5
Sprouts and finish
Add the mung bean sprouts, simmer for 7 minutes, and season with salt and black pepper.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Frying the gochugaru directly over high heat burns it and turns it bitter.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
Storage
Keeps 3 days refrigerated, 1 month frozen.
thebobkim.com/en/recipe/k039 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.